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221
Compulsive Buying Behavior and Its Relationship to Perceived Social Status Associated With Buying, Materialism, Self-Esteem, and Apparel-Product Invo
Compulsive Buying Behavior and Its Relationship to Perceived Social Status Associated With Buying, Materialism, Self-Esteem, and Apparel-Product Invo
JENNIFER YURCHISIN | Sage Periodicals [ed.] | 2004
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222
The Schema Theory and Its Application to Korean English Learners' Phonological Knowledge Acquisition
The Schema Theory and Its Application to Korean English Learners' Phonological Knowledge Acquisition
Kang Seok-Han | 제주관광대학 | 1999
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223
렉틴, NI와 APL의 림프구 분열효과 비교
렉틴, NI와 APL의 림프구 분열효과 비교
소명숙 | 대구보건대학 | 2003
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224
Long-Term Effects of Growth Regulators on Growth and Turnover of Symplastic and Apoplastic Sugars in the Suspension Subculture of Kidney Bean
Long-Term Effects of Growth Regulators on Growth and Turnover of Symplastic and Apoplastic Sugars in the Suspension Subculture of Kidney Bean
Up-Dong Yeo | 한국식물학회 | 2004
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225
Categorical Relationship Approach as an Alternative Risk Analysis for Predicting Cost Contigency
Categorical Relationship Approach as an Alternative Risk Analysis for Predicting Cost Contigency
Seung Heon Han | 씨이 | 2004
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226
Positioning and Location Systems Applicable to Tracking On-site Construction Materials
Positioning and Location Systems Applicable to Tracking On-site Construction Materials
Jongchul Song | 씨이 | 2004
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227
Discrete Approximation of Contraction C-semigroup
Discrete Approximation of Contraction C-semigroup
Young S. Lee | 서울여자대학교 자연과학연구소 | 2003
печати
228
Blanching at Low Temperatures A Thermal Bioprocess Applied to Fruits and Vegetables to Improve Textural Quality
Blanching at Low Temperatures A Thermal Bioprocess Applied to Fruits and Vegetables to Improve Textural Quality
Cristobal Noe' Aguilar | Korean Society of Food Science and Technology | 2004
печати
229
Resveratrol Induces Apoptosis in SW 480 Human Colon Cancer Cell Lines
Resveratrol Induces Apoptosis in SW 480 Human Colon Cancer Cell Lines
Hyun Sook Lee | Korean Society of Food Science and Technology | 2004
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230
Effects of Anti-browning Agents on the Quality of Minimally Processed Apple Cubes
Effects of Anti-browning Agents on the Quality of Minimally Processed Apple Cubes
Li Zuo | Korean Society of Food Science and Technology | 2004
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